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Saturday, October 8, 2011

Best Peanut Brittle

My husband loves peanuts. Seriously. He buys them in the shell, and cracks them several times a week sometimes while I'm trying to read and I have to try and tune it out. The funny thing is that I'm not particularly wild about peanut butter. Whole peanuts, however, are another story. When Craig and I were visiting Murphy's (California), last May, I decided to visit a candy store that I heard was not to be missed. I decided to try their peanut brittle that people raved was "the best". I paid close to $10.00 for a tiny bag-- a bit pricey, I thought. It was good, I'll admit. Craig and I demolished the bag in no time.

When we returned home, I decided to do a little research on how to make my own peanut brittle. I found a few online recipes, including a microwave version. I decided to forgo "nuking" my brittle, and I settled for a stove top version. I used salted, canned peanuts, because we happened to have them in our pantry. The ingredients consisted of peanuts, water, light corn syrup, baking soda, pure vanilla and salt, and butter (not pictured, because I forgot).

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. NOTE: Using a candy thermometer, I waited until the hot liquid reached 250F, before adding the peanuts. Reviews suggested this, so that I didn't risk burning the peanuts. Stir in peanuts.

Set candy thermometer in place, and continue cooking.

...we're going for a final temperature of 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Once the candy reaches that hard ball stage, remove from heat; immediately stir in butter, vanilla and baking soda; pour at once onto a very heavily greased sheet (covered with foil) or on a Silpat mat.

You really have to move fast, so be sure you have your sheet ready to go. I simply tilted my baking sheet, with the silicone mat, to evenly spread the peanut brittle.

This is really hot, so be very careful!

See? Spreading with a spatula isn't the greatest idea. I'm glad that I used a silicone spatula, for easier clean up.

Once the brittle is cooled (and that happens pretty fast), break the candy into pieces.

VERDICT: If you look closely, you can see how airy these brittle turned out. I tweaked a couple of things from the original recipe that I adapted from here. The original recipes called for one cup of peanuts, but I used two cups--and I'm glad that I did! I also added vanilla, and that was perfect, too. Honestly, this brittle was as good (if not better) than the one I bought at that candy store. I was surprised at how easy it is to make, and I can see making these as Christmas gifts. CLEANUP: I found that, once my pot had cooled, that simply soaking it with water dissolved the leftover candy and the pot was as good as new. The silpat mat also made cleanup a breeze. If you don't have one, I definitely suggest foil wrapping a baking sheet, and grease it very well!

I can see macadamia nuts as a great variation. I've seen pine nut brittle, too. I'd better double the recipe, though. This brittle didn't make it past one day, with the three of us.

A printable recipe card is at the end of this post.

Oh, tomorrow morning we're off on a road trip, for a few days, to our timeshare in the Napa-Sonoma area for Fall Break. See what I mean? Working for a school district has it's perks-- and trust me, I'm very thankful.

Aren't Silpats the best invention ever? My evil grandma (dad's mom) loved peanut brittle and ate it by the bucketload. I've never tried it since. Maybe I need to re-visit peanut brittle, since the old hag died ages ago. :)

Hi Debby - I'm so happy to read that your work schedule is better and you will be able to spend more time blogging. We are huge peanut brittle fans here and my kids will love it when I tuck little bags of this candy into their stockings at Christmas. I don't know how I would get along without my silpat.

I'm sure you made your husband very happy making this, due to his love of peanuts! It certainly looks delicious. And yes, I can see how airy it looks, yum! And I'm so glad you got your job back... I didn't realize you had a 'split' shift -- that must have been rough! Have a great time on your getaway and take lots of FOOD pics. :)Best,Gloria

Congratulations on your new work arrangement! I love peanuts and peanut brittle and with the excessive amount of peanuts that have been consumed in the past couple of weeks around this house I will definitely have to try this recipe out! Thanks very much for sharing :)

Congrats on being back at your "home" school. Love peanut brittle especially when it kind of melts in your mouth. This looks like it does and your instructions are really good! I might save this for the holidays - would make a real nice gift - especially with a little chocolate...yum!

That's such good news about your job Debby! I am so happy for you as I know how these long wotk days cut into your life.As for the peanit brittle it is my dad's favourite and he would love this recipe!!I would add cashews since those are my fave:D

OMG! I knew I shouldn't have stopped here!!! I'm a peanut addict and I would hog every piece of this for myself. It really looks sweet and delicious and is a great recipe to try. That's wonderful for you with your job!!

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Welcome to my internet kitchen. Please, sit back and relax, and watch me make delicious food and bakery recipes. Most of my recipes are simple, flavorful meals-- and a few baked treats. I focus on using fresh, seasonal ingredients and I try to avoid using boxed mixes and processed foods. I'm having fun learning how to cook like my grandmother once did-- from scratch! I hope that my step-by-step photos will inspire a timid cook to try them. Even if you're a seasoned cook, hopefully you'll learn a new tip or two.

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